This is my Kakimoni's signature recipe, she cooks this so nicely even today. Diced bitter gourds cooked in a flavourful and aromatic gravy with peanut. I have tried this for the first time today, remembering my childhood days, when Kakimoni used to cook this and I was like "ami khabo na eta teto" and she used to convince me saying it just tastes awesome and there in no betterness at all, and i am glad I trusted her. I am not sure if she has learned it from her mother or this is her innovation. She is a brilliant cook in the family.
Ingredients
Bitter gourds - 2-3 - diced
Potato - 2- diced
Peanuts - Half cup (dry roasted)
Black cumin seeds / Kalo jeera - 1/2 tea spoon
Dried red chilli - 2
Green chilli - 2-3 (slit)
Salt to taste
Ghee - 2 tsp
Turmeric powder - a pinch
Oil - to fry the veggies
Sugar - 1/3 tea spoon
Red chilli powder - 1/4 tea spoon
Process
1. Put the roasted peanuts into a grinder with 1/4 cup of water and grind them to a smooth paste, keep aside.
2. In a medium sized kadhai, add 1 tea spoon oil and add bitter gourds and potato pieces along with a pinch of salt and turmeric powder, saute on medium flame for few minutes so that the bitter gourds and potatoes are half cooked. Remove from kadhai and keep aside.
3. In the same pan, add 1 tsp ghee, dried red chilli and kalo jeera. Saute for a minute and add the fried veggies. Now add the prepared peanut paste and 1/3 cup of water and mix well. Bring it to boil.
4. Add salt and sugar as per taste. Add red chilli powder. Mix everything well and simmer for 5 minutes more so that the veggies are fully cooked.
5. Add 1 tsp ghee and remove from flame. Transfer on to a serving bowl. Serve hot with steamed rice or chapati.
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